This Herb-Poached & Shredded Chicken Drumsticks recipe offers a simple yet elegant way to prepare tender, flavorful chicken using pantry aromatics. By gently simmering drumsticks in water infused with onion, bay leaf, peppercorns, and salt, the meat absorbs subtle herbal notes while remaining moist. Once cooked, the flesh easily separates from the bone, yielding perfectly shreddable chicken. This basic yet versatile preparation can serve as a springboard for salads, tacos, sandwiches, soups, and more. Whether you’re seeking a healthy weeknight protein or a make-ahead ingredient for meal prep, you’ll appreciate the ease and reliability of this method.
Cooking Time
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Rest & Shredding: 10 minutes
Total Time: Approximately 55 minutes
Ingredients
• 5 chicken drumsticks (≈800 g total)
• Salt, to taste (about 1 tsp)
• ½ medium onion, peeled and quartered
• 2 bay leaves
• 5–6 whole black peppercorns
• Water, enough to cover drumsticks (≈1.5–2 L)
Step-by-Step Cooking Directions
Prepare the Poaching Liquid
In a large saucepan, combine 1.5–2 liters of water with the quartered onion, bay leaves, peppercorns, and a teaspoon of salt. Bring to a gentle simmer over medium heat.
Add the Drumsticks
Gently lower the chicken drumsticks into the simmering liquid, ensuring they are fully submerged. Maintain a gentle simmer—avoid rapid boiling to prevent toughening the meat.
Poach Until Cooked Through
Simmer the drumsticks for 30–35 minutes, partially covered. Occasionally skim any foam that rises to the surface. The chicken is done when the internal temperature reaches 75 °C (165 °F) and the meat pulls away slightly from the bone.
Rest Before Shredding
Using tongs, transfer the drumsticks to a plate and let rest for 5 minutes. This brief rest allows juices to redistribute, ensuring moist meat and easier handling.
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